Kohlrabi. It’s a name that often elicits a furrowed brow, a puzzled look, and the inevitable question: what is it? Is it a root vegetable? A stem? Some strange hybrid of the two? The answer, while seemingly simple, delves into the fascinating world of botany and plant morphology. Prepare to have your culinary curiosity piqued as we unravel the mystery surrounding this underappreciated member of the brassica family.
Decoding the Botanical Identity of Kohlrabi
To understand kohlrabi’s classification, we must first address its anatomy. What we typically consume as kohlrabi is the swollen stem of the plant, specifically the above-ground portion. This is a critical distinction. Unlike true root vegetables, such as carrots or potatoes, which store energy underground in their roots, kohlrabi’s edible portion is a modified stem.
The Brassica Family Connection
Kohlrabi (Brassica oleracea var. gongylodes) belongs to the same species as many of our common vegetables, including cabbage, broccoli, cauliflower, kale, and Brussels sprouts. This shared ancestry is a testament to the power of selective breeding. Over centuries, humans have cultivated various forms of Brassica oleracea, emphasizing different parts of the plant to create the diverse vegetables we enjoy today.
Think of it this way: each of these vegetables is a different expression of the same genetic blueprint. With cabbage, we focus on the tightly packed leaves; with broccoli, the flowering heads; and with kohlrabi, the swollen stem. This close relationship explains why kohlrabi often shares similar flavor notes with other brassicas.
Stem vs. Root: Why It Matters
The distinction between stem and root is crucial for understanding kohlrabi. Roots are primarily responsible for absorbing water and nutrients from the soil. Stems, on the other hand, provide structural support and transport water and nutrients throughout the plant.
Kohlrabi’s swollen stem serves as a storage organ, accumulating sugars and water, giving it its characteristic crisp texture and subtly sweet flavor. This storage function is what makes the stem so appealing to eat. Understanding this difference allows for proper storage and cooking techniques.
Kohlrabi’s Appearance and Varieties
Kohlrabi is characterized by its globe-like shape and two main color varieties: pale green and purple. Both varieties taste similar, although the purple kohlrabi may have a slightly earthier flavor. The size can vary significantly, ranging from smaller than a tennis ball to larger than a softball. Younger, smaller kohlrabi bulbs tend to be more tender and have a milder flavor. As the kohlrabi matures, it can become tougher and more fibrous.
Growing out from the bulb are leafy stems, similar to those found on cabbage or kale. These leaves are also edible and can be used in salads or cooked like spinach. Don’t discard them! They offer a nutritious and flavorful addition to your meals.
Common Kohlrabi Cultivars
Several cultivars of kohlrabi are available, each with slightly different characteristics. Some popular choices include:
- ‘Early White Vienna’: A classic variety known for its pale green bulb and early maturity.
- ‘Early Purple Vienna’: The purple counterpart to ‘Early White Vienna’, offering similar qualities but with a vibrant color.
- ‘Grand Duke’: A hybrid variety prized for its large size and resistance to bolting (premature flowering).
- ‘Superschmelz’: Known for its impressive size, this German variety can grow exceptionally large without becoming woody.
When selecting kohlrabi, choose bulbs that are firm, heavy for their size, and free from blemishes. Avoid kohlrabi that feels soft or spongy, as this indicates that it may be past its prime.
The Culinary Versatility of Kohlrabi
Kohlrabi’s mild, slightly sweet flavor and crisp texture make it an incredibly versatile ingredient in the kitchen. It can be enjoyed raw, cooked, or pickled, offering a wide range of culinary possibilities.
Raw Preparations
When eaten raw, kohlrabi has a texture similar to that of a crisp apple or radish. It can be shredded into salads, thinly sliced for slaws, or cut into sticks for dipping. Its subtle sweetness pairs well with vinaigrettes, creamy dressings, and spicy sauces.
- Salads: Shredded kohlrabi adds a delightful crunch and subtle sweetness to salads. Combine it with other vegetables, such as carrots, cucumbers, and bell peppers, for a colorful and nutritious dish.
- Slaws: Kohlrabi is a fantastic addition to slaws. Its crisp texture holds up well to creamy dressings, and its mild flavor complements other slaw ingredients like cabbage and carrots.
- Crudités: Cut kohlrabi into sticks and serve it with your favorite dips, such as hummus, ranch dressing, or yogurt-based dips.
Cooking Methods
Kohlrabi can be cooked in a variety of ways, including steaming, boiling, roasting, stir-frying, and grilling. Cooking softens the kohlrabi and intensifies its sweetness.
- Steaming/Boiling: Steaming or boiling kohlrabi until tender-crisp is a simple and healthy way to prepare it. Serve it as a side dish with butter, herbs, or a squeeze of lemon juice.
- Roasting: Roasting kohlrabi brings out its natural sweetness. Toss it with olive oil, herbs, and spices, and roast it in a hot oven until tender and slightly caramelized.
- Stir-frying: Kohlrabi can be stir-fried with other vegetables and protein for a quick and easy meal. Its crisp texture holds up well to high-heat cooking.
- Grilling: Grilling kohlrabi adds a smoky flavor that complements its sweetness. Cut it into wedges or slices, brush it with oil, and grill it until tender and slightly charred.
Flavor Pairings
Kohlrabi pairs well with a wide range of flavors, including:
- Herbs: Dill, parsley, chives, thyme
- Spices: Nutmeg, cumin, coriander
- Citrus: Lemon, lime, orange
- Dairy: Butter, cream, cheese
- Nuts: Walnuts, almonds, pecans
- Other Vegetables: Carrots, potatoes, apples
Experiment with different flavor combinations to discover your favorite ways to enjoy kohlrabi.
Nutritional Benefits of Kohlrabi
Beyond its unique flavor and culinary versatility, kohlrabi is also a nutritional powerhouse. It’s low in calories and fat, and a good source of vitamins, minerals, and fiber.
Here are some of the key nutritional benefits of kohlrabi:
- Vitamin C: Kohlrabi is an excellent source of vitamin C, a powerful antioxidant that helps protect against cell damage and supports immune function.
- Potassium: Kohlrabi is a good source of potassium, an essential mineral that helps regulate blood pressure and fluid balance.
- Fiber: Kohlrabi is high in fiber, which promotes digestive health, helps regulate blood sugar levels, and can contribute to feelings of fullness.
- Vitamin B6: Important for brain development and function.
- Glucosinolates: These compounds are linked to cancer prevention.
Incorporating kohlrabi into your diet can contribute to overall health and well-being.
Growing Kohlrabi: A Gardener’s Delight
Growing kohlrabi is relatively easy, making it a rewarding crop for home gardeners. It prefers cool weather and well-drained soil. Here’s a quick guide to growing kohlrabi:
- Planting: Sow seeds directly in the garden or start them indoors and transplant them after the last frost.
- Spacing: Space plants 6-8 inches apart.
- Sunlight: Kohlrabi needs at least 6 hours of sunlight per day.
- Watering: Water regularly, especially during dry periods.
- Harvesting: Harvest kohlrabi when the bulbs are 2-3 inches in diameter.
With proper care, you can enjoy a bountiful harvest of fresh, homegrown kohlrabi.
While the following list isn’t crucial, it helps in understanding the planting seasons:
- Spring Planting: Ideal for a summer harvest.
- Fall Planting: Provides a harvest for the winter months in milder climates.
Kohlrabi is a fast-growing crop, so you can enjoy a harvest in as little as 6-8 weeks.
Kohlrabi: A Final Verdict
So, what is kohlrabi? It’s a stem vegetable, a member of the brassica family, and a culinary chameleon. It’s a delicious, nutritious, and versatile ingredient that deserves a place in every kitchen. Whether you’re a seasoned chef or a home cook, kohlrabi offers endless possibilities for culinary exploration. Embrace its unique flavor and texture, and discover the joys of this often-overlooked vegetable. Don’t be intimidated by its unusual appearance; instead, view it as an opportunity to expand your culinary horizons.
Don’t be afraid to experiment with different varieties and cooking methods to find your favorite ways to enjoy this remarkable vegetable. Kohlrabi: it’s not just a vegetable; it’s an adventure!
What does kohlrabi taste like?
Kohlrabi’s flavor is often described as a cross between a turnip and a cabbage, but milder and sweeter. The taste is subtly peppery and slightly nutty, particularly when eaten raw. Younger kohlrabi bulbs tend to be more tender and have a sweeter, less pungent flavor than older, larger ones.
The texture is crisp and juicy, similar to that of an apple or a jicama. When cooked, kohlrabi becomes milder and sweeter, with a texture that softens but still retains a slight firmness. Different varieties and growing conditions can influence the exact flavor profile, but generally, it offers a refreshing and versatile taste.
How do you prepare kohlrabi for eating?
Before eating kohlrabi, it’s essential to remove the tough outer skin. This can be done with a sharp knife or a vegetable peeler. If the kohlrabi is very young and small, the skin might be thin enough to eat, but it’s generally recommended to peel it for the best texture and flavor. The leaves, if attached, can also be eaten and prepared like spinach or collard greens.
Once peeled, kohlrabi can be eaten raw or cooked. Raw kohlrabi can be sliced, diced, shredded, or julienned and added to salads, slaws, or enjoyed as a crunchy snack. For cooking, it can be steamed, roasted, sautéed, boiled, or added to soups and stews. The method you choose will depend on your desired texture and flavor.
What are the nutritional benefits of eating kohlrabi?
Kohlrabi is a nutritional powerhouse, packed with vitamins and minerals. It’s an excellent source of Vitamin C, which boosts the immune system and acts as an antioxidant. It’s also a good source of potassium, which helps regulate blood pressure, and fiber, which aids in digestion and promotes gut health.
Furthermore, kohlrabi contains various beneficial plant compounds, including glucosinolates, which are thought to have cancer-fighting properties. It is also relatively low in calories and carbohydrates, making it a healthy addition to a balanced diet. Regular consumption can contribute to overall well-being and help prevent chronic diseases.
Can you eat the leaves of the kohlrabi plant?
Yes, the leaves of the kohlrabi plant are entirely edible and nutritious. They are similar in taste and texture to other leafy greens like kale or collard greens, though often with a slightly milder flavor. Younger leaves tend to be more tender and palatable than older ones.
Kohlrabi leaves can be prepared in a variety of ways. They can be sautéed, steamed, boiled, or even added to soups and stews. They can also be eaten raw in salads if the leaves are young and tender. Remember to wash the leaves thoroughly before consumption to remove any dirt or debris.
How should kohlrabi be stored to maintain freshness?
To keep kohlrabi fresh for as long as possible, store it properly in the refrigerator. The best way to store kohlrabi is to remove the leaves (if attached) and store them separately. Place the unpeeled kohlrabi bulb in a plastic bag and store it in the crisper drawer of your refrigerator.
Storing the leaves separately, also in a plastic bag, will help prevent them from drawing moisture from the bulb. Kohlrabi bulbs stored in this way can typically last for several weeks in the refrigerator. Kohlrabi leaves will only last a few days and should be used promptly.
What are some popular ways to cook with kohlrabi?
Kohlrabi’s versatility lends itself to a wide range of culinary applications. One popular method is to roast it alongside other root vegetables like carrots and potatoes, bringing out its natural sweetness. It can also be grated and added to slaws or salads for a refreshing crunch.
Another delicious way to cook kohlrabi is to steam or sauté it with garlic and herbs as a side dish. It can also be used in soups and stews, adding a subtle flavor and texture. For a more creative approach, try stuffing kohlrabi with a savory filling and baking it, similar to stuffed peppers.
Where can you typically find kohlrabi for purchase?
Kohlrabi can often be found at farmers markets, especially during the late summer and early fall when it’s in season. Farmers markets are a great place to find fresh, locally grown kohlrabi, and you can often get advice from the farmers themselves on how to prepare it.
You can also find kohlrabi in the produce section of many grocery stores, particularly those that carry a wide variety of vegetables or specialize in organic produce. Availability may vary depending on the region and the time of year, so it’s worth checking with your local stores to see if they carry it.